Start by removing the leaves from the cauliflower and place it on a cutting board.
Using a sharp serrated knife, slice the cauliflower into four to six 1-inch thick steaks, starting from the top and working down. The slices should be firm and hold together well.
Let the steaks rest for about 5 minutes to allow the fibers to relax, making flipping easier and preventing breaking.
In a small bowl, mix olive oil, smoked paprika, salt, pepper, and minced garlic if using. Use a basting brush to generously coat both sides of each cauliflower steak with the seasoned oil.
Heat your cast-iron skillet or grill pan over medium-high heat until it’s hot and begins to shimmer—this should take about 2-3 minutes.
Place the cauliflower steaks in the hot pan carefully, making sure they sit flat and don’t overlap. Hear the sizzle as they hit the pan, signaling good sear.
Cook the first side for about 4–5 minutes, until the edges turn deep golden brown and crispy. You’ll notice a fragrant aroma developing as they sear.
Carefully flip each steak with a spatula, maintaining their shape, and cook for another 4–5 minutes until the other side is equally golden and crispy.
Check for doneness by piercing the stem with a fork—should be tender but not mushy, with a nice charred exterior.
Remove the cauliflower steaks from the pan and squeeze fresh lemon juice over them while still hot. Let rest for 2 minutes to let flavors settle.
Serve the cauliflower steaks warm, drizzled with extra lemon juice or your favorite toppings like herbs or tahini.